Spicy Beef Chorizo Breakfast Strata

This Ground Beef-based, lower calorie sausage brings the bold, spicy flavors of Chorizo to a savory blend of eggs, bread, red pepper and spinach.

  • 1 hr
    30 min
  • 6
  • 640
  • 53 g


  • 1 recipe Mexican-Style Beef Sausage
  • 1 cup chopped red bell pepper
  • 2 cups packed fresh baby spinach
  • 6 large eggs
  • 1/2 teaspoon salt
  • 2 cups skim milk
  • 1/4 teaspoon black pepper
  • 8 cups day-old French bread cubes (1-inch)
  • 1-1/2 cups reduced-fat or regular shredded Monterey Jack cheese
Toppings (optional):
  • Salsa, chopped green onions, chopped tomatoes, dairy sour cream (optional)


  1. Preheat oven to 350°F. Prepare Mexican-Style Beef Sausage. Stir in bell pepper and spinach; set aside.

    Mexican-Style Beef Sausage:  Combine 1 pound Ground Beef (93% lean or leaner), 2 tablespoons red wine vinegar, 1-1/2 teaspoons dried oregano leaves, 1-1/2 teaspoons smoked paprika, 1-1/2 teaspoons chili powder, 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon chipotle chili powder in large mixing bowl mixing lightly but thoroughly.  Heat large nonstick skillet over medium heat until hot.  Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.

    Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
  2. Meanwhile, beat eggs, milk, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in large bowl until blended. Stir in bread and 1 cup cheese. Stir in sausage mixture.

  3. Spray 3-quart shallow baking dish with nonstick cooking spray. Pour sausage mixture into prepared dish. Top evenly with remaining 1/2 cup cheese. Cover with aluminum foil; bake in 350°F oven 40 minutes. Remove foil; continue baking 10 to 15 minutes or until puffed and lightly browned. Let stand 5 minutes before serving. Garnish with toppings, if desired.

    Cook's Tip: Sausage and egg mixture can be prepared ahead of time. Pour into prepared pan and top with cheese. Cover with aluminum foil and refrigerate 6 hours or as long as overnight. Increase baking time to 50 minutes before removing the aluminum foil.

0 % *


0 % DV **


0 % DV

7.3 mg IRON

0 % DV

7.5 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving,: 638 Calories; 216 Calories from fat; 24g Total Fat (11 g Saturated Fat; 6 g Monounsaturated Fat;) 371 mg Cholesterol; 1501 mg Sodium; 48 g Total Carbohydrate; 4.1 g Dietary Fiber; 53 g Protein; 0 mg Calcium; 7.3 mg Iron; 12.4 mg NE Niacin; 0.7 mg Vitamin B6; 3.3 mcg Vitamin B12; 7.5 mg Zinc; 58.5 mcg Selenium; 322.3 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.

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